Chocolate Old Fashioned Donut
Chocolate old fashioned sour cream donut. Cracked surface holds sweet vanilla glaze, making this treat crispier on the outside than a traditional cake donut.
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Make Your Own! Total Time: 25 Minutes 1. Preheat oven to 450°F. 2. Remove chicken thighs from pouch and place flat side (skin side) up on a lined sheet pan. Reserve the extra marinade from the pouch. 3. Heat chicken thighs for 12 to 15 minutes or until thighs have caramelized and are heated through. - Pro tip: set your oven to broil for the last 2 minutes to get the thighs extra golden, but watch them closely! 4. Shred carrots, separate lettuce leaves and prepare rice, if desired. 5. Slice the chicken and fill lettuce leaves with desired toppings. *Carrots out of stock
Make Your Own! Total Time: 10 Minutes 1. Add 1-2 tbsp of cooking oil to a sauté pan. Sauté peppers and onions on high heat for two to three minutes. Season with salt and pepper and set aside. 2. Remove the chicken from the pouch, discard liquid and slice into thin strips. - Pro tip: heating the chicken ahead of time will cut down the cook time and get you oozing, melty cheese in a hurry. Follow package heating instructions, for best results. 4. Assemble the quesadillas: Place shredded cheese on one tortilla, followed by sliced chicken, sautéed mixture, more cheese and top with a second tortilla. 5. Cook quesadilla in an oiled sauté pan on medium heat until both sides are golden brown, crunchy and the filling is heated through. 6. Slice and serve with your favorite salsa and sour cream. *Peppers not in stock
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Old Fashioned Chocolate Donut
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Chocolate Dunker
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CalorieKing
How many calories in Kwik Trip Custard Bismark Donut with Chocolate Flavored Icing
490 calories.
Nutrition Facts
Calorie burn time.
How long would it take to burn off 490 Calories of Kwik Trip Custard Bismark Donut with Chocolate Flavored Icing?
136 minutes
Calorie Breakdown
Where do the calories in Kwik Trip Custard Bismark Donut with Chocolate Flavored Icing come from?
Ingredients
Water, Wheat Flour, Sugar, Palm Oil, Bleached Wheat Flour, Soybean Oil, Corn Syrup, High Fructose Corn Syrup, Contains 2% Or Less Of: Alkalized Cocoa, Ascorbic Acid, Baking Soda, Beta Carotene Added For Color, Caramel Color, Cellulose Gum, Cottonseed Oil, Dextrose, Eggs, Enzymes, Ferrous Sulfate, Folic Acid, Iron, Modified Food Starch, Mono- & Diglycerides, Natural & Artificial Flavors, Niacin, Phosphoric Acid To Preserve Freshness, Polysorbate 60, Polysorbate 80, Potassium Sorbate To Preserve Freshness, Riboflavin, Salt, Sodium Acid Pyrophosphate, Sodium Benzoate & Sodium Propionate To Preserve Freshness, Sodium Stearoyl Lactylate, Sorbic Acid To Preserve Freshness, Soy Flour, Soy Lecithin, Thiamine Mononitrate, Titanium Dioxide Added For Color, Whey, Xanthan Gum, Yeast, Yellow 5, Yellow 6.
Allergen Information: Contains Egg, Milk, Soy, Wheat. Produced On Shared Equipment In A Facility That Also Processes: Eggs, Milk, Peanuts, Soy, Tree Nuts & Wheat. Icings Applied In A Retail Facility That Also Processes: Eggs, Fish, Milk, Peanuts, Shellfish, Soy, Tree Nuts & Wheat.
- Popular Foods
Behind the scenes of Kwik Trip’s next-generation bakery
Listen to this article:
“Last winter, we got down to about negative 44,” said Eric Fonstad, director of operations for the bread and bun bakery at La Crosse, Wis.-based Kwik Trip. He joked, “We like it when it gets that cold because 40 below will kill off all the germs.”
Here, challenges simply carve the pathway toward success. That’s the Wisconsin mindset, and it’s ever apparent at Kwik Trip, the region’s largest convenience store operator and one of the most vertically integrated in the industry. This family-owned retailer not only operates more than 700 stores in Wisconsin, Minnesota and Iowa, but it also completely controls its own bakery, dairy, kitchens and distribution, including a 500-truck fleet.
“Every store gets a delivery every day,” Mr. Fonstad said.
Just nine years after an overhaul on its former bakery plant, Kwik Trip started up production on three new lines — one for bread and two for buns — in a brand new 200,000-square-foot facility that features state-of-the art technology, including a new continuous mixer, record-setting bread makeup and a fully automated gantry system in its warehouse, just to name a few. It’s a testament not only to overall c-store growth but also to the foresight and innovation from a half-century-old company and the can-do attitude of its workforce.
C-store’s vertical trajectory
Much of Kwik Trip’s success can be attributed to two factors: vertical integration and the rise of the c-store.
It’s no secret that consumer eating habits are changing thanks to the mobile lifestyles of young consumers raised on life hacks and instant gratification. Trends like the “snackification” of American eating habits helped evolve these outlets from gas stations to grab-and-go options to the one-stop shops they are today.
In fact, a recent article from CNN Business cited data from the National Association of Convenience Stores that indicated c-stores have increased sales by 30% in the past decade with a 28% increase of store openings since the turn of the century. The article included Kwik Trip as one of the top c-store chains in the country in part for its food service offerings such as sandwiches and take-home dinners.
Kwik Trip’s status as a c-store innovator should come as no surprise because the company has always been an early adopter: Kwik Trip began in Eau Claire, Wis., in 1965 when, according to CNN Business, there were only 5,000 c-stores in the entire country. (Today, there are more than 150,000.)
Keeping with that innovative attitude, Kwik Trip got into vertical integration in the early 1980s, first with its dairy operation, and then followed in 1985 with baked foods. It’s been a key factor in the company’s success ever since.
“When you talk about vertical integration, that means we make it, we ship it and we sell it,” Mr. Fonstad said. “Those are the three key ingredients, and then you have total control over the quality of products you’re sending out to the stores. We don’t pay a middleman to make it or ship it for us, but quality plays the biggest part.”
In the earlier days of its vertical integration, Kwik Trip was making cake and yeast-raised donuts along with a few other baked foods in a space it shared with the distribution center. Sales grew, and in 1988, the company built a dedicated baking facility. In 2009, it reconstructed the building, and, in addition to sweet goods, it produced bread and buns on two shifts until 2018 when that production moved into the new plant, leaving the original bakery dedicated to sweet goods production.
“We knew about two years before that we were heading for capacity, and we started planning,” Mr. Fonstad recalled. At that point, the company worked with Wieser Brothers General Contractor in La Crescent, Minn., for construction of the new building on the land Kwik Trip had reserved for growth on its roughly 120-acre campus. Construction began in 2017, and production was up and running in the fall of the following year.
“This plant was built to support four times the volume we had in 2016, and it’s positioned well to support that,” Mr. Fonstad said of the fully automated operation.
Taking baby steps
While Kwik Trip is no stranger to technology, the company knew it would have to step up its game to support the growth trajectory it’s currently on.
To meet that goal, Kwik Trip strategically planned its move. For starters, the operation would go from two shifts on a shared line — buns during the day and bread at night — to one shift with bread and buns being produced simultaneously on three new makeup lines.
Making that switch required careful overlap by first splitting the day in half and moving only bun production to the new bakery.
“We did the same thing with bread,” Mr. Fonstad said. “But we strategically started up the bun line first because we knew it would challenge us the most. We wanted the OEMs and our coworkers to put the most energy into that part of the start-up.”
By doing this, the bakery never missed a beat in production, and every store received its order on time, every day. It’s another testament to the company’s vertical integration. After all, coworkers are not just in the Kwik Trip bakery. They’re also the folks working in each of those 700 stores, and the bakery has a responsibility to provide them with the product they need.
“We had to plan inventory, so we never stopped producing,” said Dan Walters, bakery R.&D. manager. “We never shorted one package of buns to stores.”
Mr. Fonstad credits the relationship with vendors and the commitment from coworkers for that success.
“Without our OEMs, this process would have been a lot harder,” he said. “But the equipment vendors did a great job helping us get this plant started. A lot of credit goes to them, but also a lot of credit goes to the coworkers on the floor. They paid attention and learned from the OEMs how to run the new equipment.”
Bigger, better, faster
Once the new plant was fully operational, automation was only the beginning. New and upgraded technology enabled the bakery to crank out more product at higher quality than it had experienced before, and that’s the key to sustaining growth.
“Uptime was critical for us,” Mr. Fonstad said. “We asked all our OEMs, ‘What’s your uptime?’ And we checked references. If someone was using AMF or Reading or Zeppelin, we wanted to hear from them.”
For example, raw ingredients are now managed through a Zeppelin Systems USA PRISMA ingredient handling system that automates everything from a sprinkle or dash of minor ingredients in the bakery’s J-Bin ingredient storage room to bulk items such as flour housed in one of two 224,000-lb silos or sugar from the 80,000-lb silo, all from Zeppelin.
Eric Reimer, bread line supervisor, said the automated ingredient handling not only streamlines the operation but also mitigates the potential for human error. Through the PRISMA system, Mr. Reimer can view the status of all raw ingredients on one of two laptops.
“We want to make sure our products are moving through the pipe,” Mr. Reimer said. “You can’t see a lot, so you need to be able to trust the system.”
With four main common hoppers and 16 individual 800-lb hoppers, along with a weight-loss system that has two load cells that talk to each other, this automation ensures that all ingredients stay on spec.
“If we’re requesting 120 lbs of something, we want exactly 120 lbs,” Mr. Reimer said. “We don’t want anything over or under a parameter because it will hinder the quality of the product. That was the biggest thing we needed here. We needed to eliminate any chance of human error, and we did that with this level of automation. We set parameters, and we can’t move on to execute the product until those parameters are met.”
From there, ingredients are sent to either the “bun side” or “bread side” of the bakery.
“This plant was built to support four times the volume we had in 2016, and it’s positioned well to support that.” Eric Fonstad, Kwik Trip
On the bread side, three 2,000-lb AMF vertical mixers feed one AMF makeup line that produces a variety of bread loaves at an astonishing rate for 1-lb loaves: 225 per minute.
“We broke the record for AMF,” Mr. Reimer proclaimed. “Their old record was around 209, and I said, ‘We can go faster than that.’”
The three-pocket divider cuts 75 per minute per pocket, and dough balls are weighed by a BSI system that rejects any that are out of spec and reintroduces the dough back into the process. In all, the operation produces around 18,000 lbs of bread per hour.
“It’s pretty impressive when all of a sudden you see how many loaves of bread we made,” Mr. Reimer said.
Meanwhile, on the bun side, Zeppelin dosing systems feed an Exact Mixing from Reading Bakery Systems continuous mixer, a technology first for Kwik Trip. Flour and minor ingredients come together in a Brabender premixer at a constant rate before feeding into the mixer.
“One big advantage of the continuous mixer is the shorter mix time,” Mr. Fonstad said. “It’s meant for long runs, and we probably only changeover three or four times based on demand. The other advantage is the consistency. We get the same, consistent dough coming out all the time. You maintain efficiency and quality with a continuous mix.”
The new technology was not without its learning curve, but thanks to a good relationship with Reading, it was a short one.
“We were accustomed to barrel mixing, so when we were first introduced to continuous, we needed some education,” Mr. Fonstad said. “We spent a lot of time learning how to run it. They had a lot of in-house supervision for us and trained us on how to use the mixer as far as moisture content and mix time. We developed all our recipes with Reading, and they did a great job with us.”
The mixer feeds two AMF Accupan bun systems that produce 1,600 buns a minute. Each divider makes and deposits them into a Bundy Baking Solutions pan. The pans are fed into the makeup area by a Workhorse Automation system.
“We run all our bun products at full rate,” Mr. Fonstad said. “None of them are at half or even three-quarter rate. We’re running them at the full rate the system was designed to run.”
With the three new lines and the efficiency of the continuous mixer, Kwik Trip makes more bread and buns in one shift per day — instead of two at the old plant — and creates a better work-life balance for coworkers.
“Now, they work four 10-hour shifts,” Mr. Fonstad said. “We eliminated overtime, which is a big benefit.”
Going bigger, better and faster is all about doing more with less.
This article is an excerpt from the February 2020 issue of Baking & Snack . To read the entire feature on Kwik Trip, click here .
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How to make Moscow doughnuts
Doughnuts (Ponchiki). Source: Anna Kharzeeva
I’ve prepared a lot of healthy meals so far in this project: grechka, borscht, salads… I think a big part of the Soviet diet was fairly healthy. There was plenty of porridge, soups, cranberry drinks… but it also had its “bad guys,” such as boloney, mayonnaise, candy and… doughnuts, which are called ponchiki in Russian.
There two types of ponchiki – ones with a hole in the middle, and ones without. The ones without a hole can also have filling inside.
I was certain that the ones with a hole were the Moscow type, hence the name – Moskovskie ponchiki, and the ones without were the St. Petersburg type.
My St. Pete friends assure me that their ponchiki, like ours, have a hole in the middle. They just have a different name - pyshki. The only time I hear Muscovites say pyshka is when they’re rather rudely referring to a girl who is slightly “on the bigger side.” I guess the implication is that she’s consumed a fair share of pyshki or ponchiki. When my batch is ready, I’m sending it to my husband’s office.
I have fond memories of eating pyshki in St. Petersburg about 10 years ago. I went into a “pyshechnaya” (a café that specializes in pyshki), stood in line for a while and finally got a few pyshki, which my ignorant Muscovite self no doubt referred to as ponchiki, and ate them right there, standing up and drinking tea.
St. Petersburg has preserved more of the Russian café and bakery traditions than Moscow. The famous Sever bakery still stands proudly on the city’s main street, Nevsky Prospect, and Muscovites often stop by there to get a few pastries to take home. They also still have bakeries where you can eat pastry and have a coffee at a table standing up, unlike in Moscow.
Having made my ponchiki, I can say that on the good news front, I’m definitely not going to gain any weight eating these. And neither is anyone in my husband’s office: they were a disaster!
Maybe I didn’t follow the recipe correctly. Maybe the ponchiki could feel my reservations about anything deep-fried. Or maybe it’s because it’s suddenly snowing today and that put me off my game. In any case, the result is instead of the fluffy round ones, mine are completely flat. Just to make things worse, I took a little too long taking a photo of them frying in the pan and…yes, burnt them too, filling the kitchen with smoke.
What I made were burnt deep fried Christmas cookies – I’m so proud.
Speaking to my grandmother about it, she said:
“We went to Leningrad to escape the First Moscow Youth Festival. There used to be a lot ponchechnye (doughnut shops) everywhere, and we would go every now and again. As for Leningrad, I don’t remember eating pastry there, and it’s been 58 years since I last went! I do remember when I was there with my mother, they were preparing a parade to celebrate the city’s 250 th birthday, and were anticipating the leaders – Malenkov, Molotov, Kaganovich and the tagalong Shepilov. Then suddenly there was a delay in the start of the festivities, as the leaders were declared an “anti-Party group.” Later they were restarted, but with a new leader – Khrushchev.”
Next time I feel like ponchiki, I’m going to get on the train and head straight to a “pyshechnaya” in St. Petersburg – to bring back memories of the 18-year-old me. And to remind myself of the taste of real ponchiki.
Moscow doughnut
Ingredients:
1 ½ cups flour; 2 Tbsp sugar; 1 Tbsp butter; 1 egg; ½ cup milk; ½ tsp baking soda; 100g oil or fat (for frying)
Combine flour and baking soda. Add a little ground cinnamon, and sift. In a separate bowl, combine sugar, butter and egg. Mix well. Slowly add milk to the egg mixture. Gradually pour egg mixture into flour mixture. Knead dough.
Roll dough out to a thickness of ½ cm. Cut into circles. Cut out the center of each circle, making a ring shape. Fry in hot oil. Sprinkle doughnuts with powdered sugar before serving.
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Dunkin Donuts
Ratings and reviews, location and contact.
good location, cheap place. Not really cosy room. But it was really nice to sit and chat with the friends there :)
A good opportunity to have breakfast early in the morning for 4 Euros in downtown Moscow.
Welcome to dd in the centre of Moscow. We don’t have any straws, napkins or toilet paper. No, we didn’t just forget to stock it today, we are completely out of it. Now how is that normal?! P.S . Latte tastes completely different than that... in the US dd. More
A very lovely and relaxed environment. Kind and friendly staff and delicious donuts. Very convenient price. Overall good suggestion in the menu
Very centrally located. Lovely and spotlessly clean. Staff very friendly and could communicate in English. Most delicious donuts
It's quite large and clean, but nothing special. We got a "sad" feeling overall. The choice of donuts is limited. We asked for hot chocolate with whipped cream (as beautifully advertised in the wall poster) and it came with a very poor creamy milk foam...totally... pressed and closed in the takeaway cup...even if we they saw us sitting at one of the many (empty...no wonder why) tables. The workers are nice and friendly but this doesn't make the difference in our rating. Unfortunately the New Arbat street is full of cafés and food places, market competition is very high and there is a strong need to keep up.... More
Spent a four day trip in Moscow, and ate out for breakfasts, lunch, and dinner every day. This place was visited for a mid morning "snack", and out of all the places we ate in, this was the best, not so much for food, but... for service. We were not met by groans, not met by rudeness, and they even chatted to us. Good service is what makes a place. The two staff on the day, were brilliant!! More
Dunkin Donuts stores in Moscow russia - do no keep product inventory up to date. Most times the DD restaurants can NOT make me a COOLATA or LATTE - because they say that the ingredients are NOT in stock. I have been in moscow for... 2 years. - I used to visit DD TWICE a month with my family, now we only visit twice per year - because of lousey service. This in includes multiple DDs that I have visited in Moscow. Dot waste your time there. More
quality of the coffee and sandwich was far from meeting American Standards. I only tried one store. Must say I got the best croissant just a few blocks away but paid a premium which I did not mind because it reminded me of other European... cities. More
As an American that has been living abroad for almost 5 years, this was an amazing treat while in Moscow. It was a little bit of home, so good. Missed donuts.
DUNKIN DONUTS, Moscow - District Central (TsAO) - Menu, Prices & Restaurant Reviews - Tripadvisor
- Service: 4.5
- Atmosphere: 4
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Chocolate Old Fashioned Donut. Chocolate old fashioned sour cream donut. Cracked surface holds sweet vanilla glaze, making this treat crispier on the outside than a traditional cake donut. View Full Nutritional Facts.
Every day, we fire up our ovens to bake fresh bread, produce milk in our dairies and prepare your favorite meals to deliver right to your neighborhood. By doing the work ourselves, we can make sure you always have the freshest options—because serving you well is what matters most. All your rewards. In one easy place.
Calorie analysis. There are 580 calories in a Creme Filled Long John With Chocolate Icing Plain from Kwik Trip. Most of those calories come from fat (52%) and carbohydrates (44%). To burn the 580 calories in a Creme Filled Long John With Chocolate Icing Plain, you would have to run for 51 minutes or walk for 83 minutes. -- Advertisement.
Restaurants Kwik Trip Donuts Chocolate Dunker. Kwik Trip Chocolate Dunker Nutrition Facts. Share. A Kwik Trip Chocolate Dunker contains 350 calories, 16 grams of fat and 50 grams of carbohydrates. Keep reading to see the full nutrition facts and Weight Watchers points for a Chocolate Dunker from Kwik Trip.
Simply order ahead through the app, set the time you'd like it to be ready, and your order will be waiting for you inside the store. Check for the mobile ordering pickup station in each store, find your order, and you can skip the line and be on your way! Carryout is available from 6 a.m. to 11 p.m., but hours may vary slightly by location.
There are 290 calories in a Cake Donut With Chocolate Flavored Icing from Kwik Trip. Most of those calories come from fat (58%) and carbohydrates (38%). To burn the 290 calories in a Cake Donut With Chocolate Flavored Icing, you would have to run for 25 minutes or walk for 41 minutes.
Allergen Information: Contains Egg, Milk, Soy, Wheat. Produced On Shared Equipment In A Facility That Also Processes: Eggs, Milk, Peanuts, Soy, Tree Nuts & Wheat. There are 380 calories in 1 order of Kwik Trip Chocolate Dunker Donut. You'd need to walk 106 minutes to burn 380 calories. Visit CalorieKing to see calorie count and nutrient data ...
Fish Sandwich. White fish patty with a light, crunchy breading, topped with American cheese. $2.39+. Corn Dog. Hot dog wrapped in a crunchy, honey batter. $2.39+. Chicken Sandwich. Choose between a variety of chicken sandwich options, including traditional and grilled varieties. $3.29+.
Fill half your plate with fruits and vegetables. Switch to fat-free or low-fat milk. Make at least half of the grains you eat whole grains. Drink water instead of sugary drinks. Allergen Information. Kwik Trip, Inc. retail stores prepare and sell products that contain all major allergens including shellfish, fish, peanuts, tree nuts, sesame ...
Kwik Trip Old Fashioned Chocolate Donut. Nutrition Facts. Serving Size. donut. Amount Per Serving. 380. Calories % Daily Value* 34%. Total Fat 22g. 55% Saturated Fat 11g Trans Fat 0g. 3%. ... Top Kwik Trip Items. Kwik Trip Macadamia Nut Cookie. 1 cookie. Log food: Kwik Trip Egg, Sausage & Cheese Empanadas. 1 empanada (85g) Log food:
Map of Kwik Trip, Inc.'s brand's locations, as of December 2020. Kwik Trip is a chain of convenience stores founded in 1965 with locations throughout Michigan, Minnesota, and Wisconsin under the name Kwik Trip, and in Illinois, Iowa, and South Dakota under the name Kwik Star (to avoid confusion with QuikTrip).The company also operates stores under the name Tobacco Outlet Plus, Tobacco Outlet ...
There are 370 calories in 1 donut of Kwik Trip Chocolate Dunker. Calorie breakdown: 57% fat, 39% carbs, 3% protein. Related Donuts from Kwik Trip: Cherry Donut: Salted Caramel Dunker: Persian with Cinnamon Roll Frosting: Blueberry Dunker Donut: Glazers Donut: More Products from Kwik Trip:
Icings Applied In A Retail Facility That Also Processes: Eggs, Fish, Milk, Peanuts, Shellfish, Soy, Tree Nuts & Wheat. There are 490 calories in 1 order of Kwik Trip Custard Bismark Donut with Chocolate Flavored Icing. You'd need to walk 136 minutes to burn 490 calories. Visit CalorieKing to see calorie count and nutrient data for all portion ...
This family-owned retailer not only operates more than 700 stores in Wisconsin, Minnesota and Iowa, but it also completely controls its own bakery, dairy, kitchens and distribution, including a 500-truck fleet. "Every store gets a delivery every day," Mr. Fonstad said. Just nine years after an overhaul on its former bakery plant, Kwik Trip ...
Hash Browns. On-the-go potato hash brown sticks. Sausage Breakfast Burrito. A flour tortilla filled with scrambled eggs, breakfast sausage crumble, green and red peppers with cheddar cheese in a creamy cheese sauce. Tornados. Choose between cheesy pepper jack, French toast, sausage, egg and cheese, and steak & cheese.
Cake Donut. Amount Per Serving. Calories 260. % Daily Value*. Total Fat 17g 22%. Saturated Fat 7g 35%. Trans Fat 0g. Cholesterol 15mg 5%. Sodium 270mg 12%.
Dunkin' Donuts: Heaven - See 42 traveler reviews, 12 candid photos, and great deals for Moscow, Russia, at Tripadvisor.
There are 290 calories in a Cherry Cake Donut With Chocolate Flavored Icing from Kwik Trip. Most of those calories come from fat (58%) and carbohydrates (38%). To burn the 290 calories in a Cherry Cake Donut With Chocolate Flavored Icing, you would have to run for 25 minutes or walk for 41 minutes.
Combine flour and baking soda. Add a little ground cinnamon, and sift. In a separate bowl, combine sugar, butter and egg. Mix well. Slowly add milk to the egg mixture. Gradually pour egg mixture ...
Dunkin Donuts, Moscow: See 63 unbiased reviews of Dunkin Donuts, rated 3.5 of 5 on Tripadvisor and ranked #2,560 of 15,514 restaurants in Moscow.
Dunkin' Donuts: Guilty pleasure - See 42 traveller reviews, 12 candid photos, and great deals for Moscow, Russia, at Tripadvisor.